Chop the sweet potatoes (with the skin) into 2cm width wedges.
Remove the thyme leaves from the sprig and finely chop the leaves.
Slice the fish into 4 equal pieces.
Cooking Instructions
Evenly coat the potato wedges in a tbsp of olive oil and evenly layer onto a baking tray. Sprinkle over a pinch of salt and pepper and cook near the top of the oven for 20-25 minutes until tender and crispy around the edges.
In a bowl, add the breadcrumbs with the chopped thyme leaves and a pinch of salt and pepper and mix to combine.
Put 1 tbsp of olive oil into a bowl and coat each side of the fish in the oil, then coat both sides in the breadcrumbs. Place the fish onto a baking tray and cook near the top of the oven for about 20 minutes. Carefully turn the fish over halfway through cooking time.
Bring a small pot of lightly salted water to boil. When the potato wedges/fish are 5 minutes away from being ready, add the peas to the boiling water and cook for 1 ½ minutes. Drain the peas and serve alongside the fish and potato wedges.